Sausage 15-Bean Soup Recipe

Easy 15-Bean Soup with hearty sausage and vegetables for dinner! Winter is perfect for this cheap dinner.

– 1 Tbsp avocado oil – 1 yellow onion chopped – 4 cloves garlic minced – 10 ounces pre-cooked sausage links chopped or sliced* – 2 large carrots chopped – 1 red bell pepper chopped – 1 package 15-bean soup mix – 6 cups low-sodium chicken broth – 1 bay leaf – 1 tsp dried parsley – 1 tsp dried oregano – 1 tsp paprika – ¼ tsp black pepper to taste


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Leave the beans in water overnight or for at least 6 hours. Drain the beans in a colander and rinse with cool water to remove debris.


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Keep the beans in the colander until use. Medium-high heat the avocado oil in a big thick-bottomed Dutch oven or stock pot.

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Stir occasionally as you sauté the chopped onion for 10 minutes until it turns golden.

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Add minced garlic and sliced sausage links and stir. Cook until the garlic is aromatic and the sausage sweats, about 5 minutes.

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Add the diced carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, dried oregano, paprika, sea salt, and black pepper.

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Cover and boil the pot. Turn the heat down to low and stir occasionally until the beans are cooked, 1.5 to 2 hours. Cook beans for two hours or longer for tenderness.

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Big bowls of sausage bean soup with crusty bread or cornbread make a warming dinner!

Also See

Moo Shu Chicken Bowls Recipe